Text 1551, 79 rader
Skriven 2013-06-22 06:45:34 av Dave Drum (1:261/38)
Ärende: Chile 3190
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spinach Enchiladas w/Three Colors
 Categories: Casseroles, Cheese, Greens, Dairy, Chilies
      Yield: 8 Servings

     10 oz Box spinach; thawed
     16 oz Cottage cheese
      6 oz Cream chesse; room temp
      2 ts Cumin powder
      2 ts Chilli spice mix

MMMMM-------------------------RED SAUCE------------------------------
      2 oz Pkg dried chile anchos
      2 c  Water
      1 tb Cornstarch
      3 tb Butter
      2 tb Achiote powder
      3 cl Garlic; minced
      1 md Onion; minced
           Salt & pepper

MMMMM------------------------GREEN SAUCE-----------------------------
     15    Tomatillos; husked
      1 md Onion; chopped
      4 cl Garlic; minced
      2 ts Lemon pepper
           Salt
      1 tb Olive oil
     12    Corn tortillas
     16 oz Dairy sour cream
      1 bn Cilantro; chopped

  Make the stuffing. Put the cottage cheese and cream cheese
  in food processor and blend till smooth. Add the other
  ingredients and stir into cheese mixture.

  Red sauce: This is my way of doing this. You can use any
  red chile sauce recipe here. Wash chilies and remove seeds
  unless you want this REALLY hot.

  Boil water in saucepan. Add chilies and turn off heat and
  let soak. Melt butter in frying pan. Add onions and garlic
  and saute until clear. Set aside. Put chilies and water in
  food processor and blend until smooth. Add flour to butter
  mix and make a roux. Add chili with liquid and make a
  sauce. You may have to add water or a small can of tomato
  sauce. I don't use the tomato sauce. Simmer until
  thickened stirring constantly. Set aside.

  Simmer tomatillos in water until tender.Add to food
  processor and blend until smooth. Saute onion and garlic
  in a bit of oil or butter in frying pan and add to
  tomatillos

  Dip tortillas in the red sauce while it is simmering to
  soften them. Fill with a dollop of the cheese and spinach
  mixture and roll and put in glass casserole sprayed with
  pan spray, seam side down.

  Cover with red sauce.

  Add tomatillo sauce

  Dollops of sour cream can be put on top of this. This
  makes a red green and white casserole to compliment the
  Mexican flag. I like to garnish with chopped fresh
  cilantro.

  Emilie Reynosa

  Uncle Dirty Dave's Archives

MMMMM

... I hate television as much as peanuts. But, I can't stop eating peanuts.

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